Gas-incorporated chocolate and its production

ABSTRACT

There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said chocolate material being subjected to tempering with a seed agent. Its production is also disclosed. The gas-incorporated chocolate has light mouthfeel without an oily taste and can be produced with a simple apparatus.

TECHNICAL FIELD

The present invention relates to gas-incorporated chocolate, inparticular, air-incorporated chocolate such as so-called “air chocolate”or “whipped chocolate”, and its production. More specifically, itrelates to gas-incorporated chocolate of a tempering-requiring typewhich can be produced by using a simple apparatus such as a verticalmixer, and its production.

BACKGROUND ART

Recently, for giving light mouthfeel to chocolate, many chocolateproducts which are combined with other confectionery such as bakedconfectionery, e.g., biscuit, have been marketed. In addition, there areso-called “air chocolate” and “whipped chocolate” whose chocolatematerial itself contain bubbles (cells) so that its specific gravity islowered to give light mouthfeel to the chocolate.

For giving light mouthfeel to chocolate by incorporation of bubbles intoa chocolate material, several methods have been proposed. For example, achocolate material is agitated to incorporate air into the chocolatematerial to some extent, followed by maintaining it at reduced pressureto lower specific gravity of the chocolate material (JP-A 63-202341), orgas is incorporated in a chocolate material under pressurizedconditions, followed by depressurization to atmospheric pressure tolower specific gravity of the chocolate material (JP-A 63-49040).Further, whipped shortening is mixed with a chocolate material to lowerspecific gravity thereof (JP-A 63-28355), or a fat containing a certainamount or more of triglycerides whose constituent fatty acid residueshave 58 or more carbon atoms in total is formulated in a chocolatematerial so that bubbles formed by whipping are stabilized by crystalsof the fat to lower specific gravity of the chocolate material (JP-A3-201946).

Among these conventional methods for giving light mouthfeel to chocolateby incorporation of bubbles into a chocolate material, the method forincorporation of bubbles at reduced pressure or under pressurizedconditions can sufficiently lower specific gravity of a chocolatematerial. However, the method requires large-scale facilities and is notsuitable for simple production of gas-incorporated chocolate.

When gas-incorporated chocolate is produced by mixing a chocolatematerial with whipped shortening, it is necessary to use a large amountof shortening to sufficiently lower specific gravity. Then, there issuch a problem that the fat content of chocolate becomes higher. Inaddition, since bubbles are formed only by whipping shortening, bubblesformed are coated with the fat and, upon mixing with a chocolatematerial, the taste of the resultant chocolate becomes more oily.

When bubbles formed by whipping are stabilized by the above fat crystalsof a chocolate material itself, crystallization and solidification ofthe chocolate material proceed with time after whipping, which makes itdifficult to maintain physical properties such as fluidity, etc. of thechocolate material. Then, in order to obtain an end product of good andconstant quality, very high technology are required for setting up aseries of apparatuses and production conditions.

On the other hand, it has been known that, when a polyglycerin fattyacid ester having medium HLB is used, whipping can be carried out atabout 30 to 40° C. to form stable bubbles without requiring fat crystalsof a chocolate material, and this technology can be used for frozenconfectionery and coatings for cakes. However, this technology has notbeen able to be utilized for chocolate of a tempering-requiring type.

Furthermore, in addition to the above method using a fat containing acertain amount or more of triglycerides whose constituent fatty acidresidues have 58 or more carbon atoms in total, it has been proposed touse stable crystals mainly composed of 1,3-dibehenyl-2-oleylglycerin(BOB, total carbon atoms of constituent fatty acids residues: 62) fortempering chocolate. However, even if the stable crystals are added to achocolate material, its specific gravity cannot be loweredsignificantly.

OBJECTS OF THE INVENTION

An object of the present invention is to provide gas-incorporatedchocolate of a tempering-requiring type having light mouthfeel withoutan oily taste.

Another object of the present invention is to provide a process forproducing the gas-incorporated chocolate without using a specialapparatus.

These and other objects as well as advantages of the present inventionwill become apparent to those skilled in the art from the followingdescription.

SUMMARY OF THE INVENTION

As a result of intensive study, the present inventors have succeeded inthe production of gas-incorporated chocolate of a tempering-requiringtype without using a special apparatus.

That is, according to the present invention, there is providedgas-incorporated chocolate whose chocolate material requires temperingand comprises a polyglycerin fatty acid ester and lecithin, saidchocolate material being subjected to tempering with a seed agent.

Further, the present invention provides a process for producinggas-incorporated chocolate whose chocolate material requires temperingand comprises a polyglycerin fatty acid ester and lecithin, said processcomprising adjusting the total fat content of the chocolate to 30 to 50%by weight, and subjecting the chocolate material to tempering with aseed agent, while agitating the chocolate material so that gas isincorporated therein to bring specific gravity to 0.5 to 1.0.

DETAILED DESCRIPTION OF THE INVENTION

In the present invention, gas to be incorporated in a chocolate materialmay be any gas to be used for whipping edible materials and, normally,air.

The term “chocolate material” used herein means an intermediate productsuch as liquid chocolate to be subjected to tempering during chocolateprocessing.

In the present invention, chocolate itself is not limited to a specificone as far as the chocolate material requires tempering (chocolate of atempering-requesting type) and bubbles are incorporated therein. Thechocolate includes sweet chocolate and milk chocolate. Further, thechocolate also includes white chocolate (chocolate without cocoaparticles).

The fat ingredient of the chocolate of a tempering-requiring type of thepresent invention is mainly composed of one or more members selectedfrom the group consisting of cocoa butter and cocoa butter substituteswhich can be replaced with cocoa butter arbitrarily in view of theirphysical properties, that is, in general, 1,3-saturated, 2-oleic acidtriglycerides whose constituent fatty acid residues at 1- and3-positions are saturated fatty acid residues and that at 2-position isoleic acid residue. Preferably, the total fat content of the chocolateof the present invention is 30 to 50% by weight, more preferably 40 to45% by weight. When the total fat content is lower than this range,sufficient lowering of specific gravity is hardly expected. On the otherhand, when the total fat content is higher than this range, theresultant chocolate has a less chocolate flavor and becomes relativelyoily, though specific gravity is lowered sufficiently.

The polyglycerin fatty acid ester to be used in the present invention ispreferably that having a polymerization degree of glycerin molecules of2 to 4, and HLB of 8 to 10. Examples of the fatty acid include thathaving 12 to 22 carbon atoms or a mixture thereof. Lecithin may be thatnormally used in the chocolate production. Preferably, the polyglycerinfatty acid ester is used in an amount of 0.2 to 5% by weight, morepreferably 0.5 to 3% by weight based on the total weight of thechocolate. Lecithin is used in an amount of, preferably 0.1 to 3% byweight, more preferably 0.2 to 2% by weight based on the total weight ofthe chocolate. When the amount of these emulsifiers is lower than theseranges, specific gravity of the chocolate cannot sufficiently belowered. On the other hand, the amount of these emulsifiers is higherthan these ranges, a taste of chocolate tends to become bad, thoughspecific gravity is lowered.

When the chocolate of the present invention contains about 20% by weightor more of milk solids, some times, it is difficult to lower specificgravity. In such a case, preferably, in addition to the aboveemulsifiers, a polyglycerin condensed ricinoleate or a sucrose fattyacid ester is added to the chocolate material in an amount 0.05 to 3% byweight based on the chocolate material to sufficiently lower specificgravity. Preferably, the sucrose fatty acid ester has HLB of 1 to 3 andthe examples of the fatty acid include that having 12 to 22 carbon atomsor a mixture thereof.

The seed agent to be used in the present invention is stable crystals(β-form crystals) of cocoa butter or symmetrical triglycerides mainlycomposed of 1,3-distearoyl-2-oleoylglycerin (SOS) or1,3-dibehenyl-2-oleoylgrycerin (BOB). If necessary, the seed agent maybe a commercially available product which is prepared by dispersing thestable crystals in a dispersing medium such as a chocolate ingredient,for example, non-crystallized fat, saccharide, etc. When the symmetricaltriglycerides are mainly composed of 1,3-distearoyl-2-oleoylglycerin(SOS), preferably, the seed agent is used in an amount of 0.005 to 10%by weight based on the weight of the chocolate material. If the amountof the seed agent is lower than this range, no favorable effect of theaddition is expected. On the other hand, if the amount of the seed agentis higher than this range, no increase in favorable effect is expected.When the symmetrical triglycerides are mainly composed of1,3-dibehenyl-2-oleoylglycerin (BOB), preferably, the seed agent is usedin an amount of 0.2 to 7% by weight, more preferably 0.5 to 2% by weightbased on the weight of the chocolate material. If the amount of the seedagent is lower than this range, no favorable effect of the addition isexpected. On the other hand, if the amount of the seed agent is higherthan this range, the seed agent causes bad meltability in the mouth.

Other ingredients to be formulated are not specifically limited unlessotherwise stated and those normally used in the production of chocolateof a tempering-requesting type can be used.

Preferably, the gas-incorporated chocolate of the present invention hasspecific gravity of 0.5 to 1.0, more preferably 0.7 to 0.9. When thespecific gravity is lower than 0.5, fluidity of chocolate is lostbecause the chocolate material contains too many bubbles, which causesbad workability thereafter, though mouthfeel becomes very light. On theother hand, when the specific gravity is higher than 1.0, lightmouthfeel cannot be given to chocolate and mouthfeel of the resultantchocolate cannot be distinguished from that of conventional chocolate.

In the present invention, specific gravity is measured as follows. Thegas-incorporated chocolate is filled in a container and the content isweighed. Then, the gas-incorporated chocolate filled in the container isreplaced with water and the water is weighed. The weight of the contentis divided by the weight of water to calculate the specific gravity.

The process for producing the gas-incorporated chocolate of the presentinvention is characterized in that the total fat content of thechocolate is adjusted to 30 to 50% by weight, and the chocolate materialis subjected to tempering with the seed agent, while agitating thechocolate material so that gas is incorporated therein to bring tospecific gravity of 0.5 to 1.0.

Tempering can be carried out according to a conventional manner.

The term “agitating” includes stirring, mixing or whipping. Theagitation can be carried out by using a vertical mixer which is widelyemployed in confectionery production. The vertical mixer is equippedwith stirring blade(s) such as whipper, beater, etc.

Other production steps can be carried out according to conventionalchocolate processing.

The following Examples and Comparative Examples further illustrate thepresent invention in detail but are not to be construed to limit thescope thereof. In the Examples and Comparative Examples, all percentsand parts are by weight.

EXAMPLE 1

Sweet chocolate composed of cocoa mass (32.3 parts), sugar (38.1 parts),cocoa butter (9.6 parts), palm mid fraction (Iodine Value (IV): 45, 14.6parts), lecithin (0.9 part) and diglycerin monostearate (HLB 8, 0.9part, “Poem DS-100” manufactured by Riken Vitamin K.K.) was meltedcompletely and adjusted to 30 to 36° C. To this was added a seed agent(3.6 parts, content of stable crystals of BOB: 30%, “Bobstar”manufactured by Fuji Oil Co., Ltd.) and the mixture was whipped byagitating with Kenwood Mixer equipped with a beater at a high rate toobtain the desired gas-incorporated chocolate. When its specific gravitywas measured, it was 0.75.

EXAMPLE 2

Chocolate composed of cocoa mass (32.3 parts), sugar (41.5 parts), cocoabutter (9.6 parts), palm mid fraction (IV: 45, 14.6 parts), lecithin(0.9 part) and diglycerin monostearate (HLB 8, 0.9 part, “Poem DS-100A”manufactured by Riken Vitamin K.K.) was melted completely and adjustedto 30 to 33° C. To this was added a seed agent (0.2 part, content ofstable crystals of SOS: 13%, “Chocoseed” manufactured by Fuji Oil Co.,Ltd.) and the mixture was whipped according to the same manner asdescribed in Example 1 to obtain the desired gas-incorporated chocolate.When its specific gravity was measured, it was 0.77.

EXAMPLE 3

Milk chocolate composed of cocoa mass (11.7 parts), whole milk powder(17.7 parts), sugar (35.4 parts), cocoa butter (15.2 parts), palm midfraction (IV: 45, 14.6 parts), lecithin (0.9 part) and diglycerinmonostearate (HLB 8, 0.9 part, “Poem DS-100A” manufactured by RikenVitamin K.K.) was melted completely and adjusted to 30 to 36° C. To thiswas added a seed agent (3.6 parts, “Bobstar” manufactured by Fuji OilCo., Ltd.) and the mixture was whipped by agitating with Kenwood Mixerequipped with a beater at a high rate to obtain the desiredgas-incorporated chocolate. When its specific gravity was measured, itwas 0.83.

EXAMPLE 4

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that triglycerin monostearate (HLB 10, 0.9part, “Sunsoft A-181C” manufactured by Taiyo Kagaku K.K.) was usedinstead of diglycerin monostearate. When its specific gravity wasmeasured, it was 0.91.

EXAMPLE 5

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that triglycerin monooleate (HLB 10, 0.9part, “Sunsoft A-171C” manufactured by Taiyo Kagaku K.K.) was usedinstead of diglycerin monostearate. When its specific gravity wasmeasured, it was 0.90.

EXAMPLE 6

Milk chocolate composed of cocoa mass (11.7 parts), whole milk powder(17.7 parts), sugar (34.5 parts), cocoa butter (15.2 parts), palm midfraction (IV: 45, 14.6 parts), lecithin (0.9 part) and diglycerinmonostearate (HLB 8, 0.9 part, “Poem DS-100A” manufactured by RikenVitamin K.K.) was melted completely and adjusted to 30 to 36° C. To thiswas added a seed agent (3.6 parts, “Bobstar” manufactured by Fuji OilCo., Ltd.) and the mixture was whipped according to the same manner asdescribed in Example 1 to obtain the desired gas-incorporated chocolate.When its specific gravity was measured, it was 0.78.

EXAMPLE 7

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that triglycerin monomyristate (HLB 10,0.9 part, “Poem DM-100” manufactured by Riken Vitamin K.K.) was usedinstead of diglycerin monostearate. When its specific gravity wasmeasured, it was 0.93.

p EXAMPLE 8

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that tetraglycerin monostearate (HLB 8,0.9 part, “SY Glystar MS310” manufactured by Sakamaoto Yakuhin KygyoKagaku K.K.) was used instead of diglycerin monostearate. When itsspecific gravity was measured, it was 0.94.

EXAMPLE 9

White chocolate composed of whole milk powder (22.4 parts), sugar (35.2parts), cocoa butter (22.4 parts), palm mid fraction (IV: 45, 14.7parts), lecithin (0.8 part) and diglycerin monostearate (HLB 8, 0.9part, “Poem DS-100A” manufactured by Riken Vitamin K.K.) was meltedcompletely and adjusted to 30 to 36° C. To this was added a seed agent(3.6 parts, “Bobstar” manufactured by Fuji Oil Co., Ltd.) and themixture was whipped by agitating with Kenwood Mixer equipped with abeater at a high rate to obtain the desired gas-incorporated chocolate.When its specific gravity was measured, it was 0.9.

EXAMPLE 10

Polyglycerin condensed ricinoleate (0.2 part, “SY Glystar CRS-75”manufactured by Sakamoto Seiyaku Kogyo K.K.) was added to whitechocolate composed of whole milk powder (22.4 parts), sugar (35.0parts), cocoa butter (22.4 parts), palm mid fraction (IV: 45, 14.7parts), lecithin (0.8 part) and diglycerin monostearate (HLB 8, 0.9part, “Poem DS-100A” manufactured by Riken Vitamin K.K.). The mixturewas melted completely and adjusted to 30 to 36° C. To this was added aseed agent (3.6 parts, “Bobstar” manufactured by Fuji Oil Co., Ltd.) andthe mixture was whipped according to the same manner as described inExample 1. When its specific gravity was measured, it was 0.86.

Each of the products of Examples 1 to 10 had lower specific gravity thanthat of conventional chocolate and lighter mouthfeel. Thus, the productsof Examples 1 to 10 were clearly distinguished from conventionalchocolate. In addition, they were produced with a simple apparatuswithout any difficulty.

The polyglycerin fatty acid ester used and characteristic of thegas-incorporated chocolate obtained are summarized in Table 1.

TABLE 1 Polyglycerin fatty acid ester Specific Degree of gravity ofMouthfeel Example polymer- gas-incor- of No. ization HLB poratedchocolate 1 2 8 0.75 good 2 2 8 0.77 good 3 2 8 0.83 good 4 3 10 0.91good 5 3 10 0.9 good 6 2 8 0.78 good 7 2 9 0.93 good 8 4 8 0.94 good 9 28 0.9 good 10 2 8 0.86 good

COMPARATIVE EXAMPLE 1

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that diglycerin monostearate was notadded. When its specific gravity was measured, it was 1.08.

COMPARATIVE EXAMPLE 2

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that monoglycerin monostearate (HLB 4, 0.9part, “Excell T-95 ” manufactured by Kao Corporation) was used insteadof diglycerin monostearate. When its specific gravity was measured, itwas 1.04.

COMPARATIVE EXAMPLE 3

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that a mixture of diglycerin monostearateand diglycerin distearate (HLB 6.5, 0.9 part, “Sunsoft Q-18B”manufactured by Taiyo Kagaku Kogyo K.K.) was used instead of diglycerinmonostearate was not added. When its specific gravity was measured, itwas 1.05.

COMPARATIVE EXAMPLE 4

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that triglycerin monolaurate (HLB 12, 0.9part, “Sunsoft A-121C” manufactured by Taiyo Kagaku Kogyo K.K.) was usedinstead of diglycerin monostearate was not added. When its specificgravity was measured, it was 1.04.

COMPARATIVE EXAMPLE 5

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that pentaglycerin monostearate (HLB 13,0.9 part, “Sunsoft A-181E” manufactured by Taiyo Kagaku Kogyo K.K.) wasused instead of diglycerin monostearate was not added. When its specificgravity was measured, it was 1.02.

COMPARATIVE EXAMPLE 6

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that decaglycerin monostearate (HLB 12,0.9 part, “Sunsoft Q-18S” manufactured by Taiyo Kagaku Kogyo K.K.) wasused instead of diglycerin monostearate was not added. When its specificgravity was measured, it was 1.12.

COMPARATIVE EXAMPLE 7

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that monoglycerin monostearate lactate(HLB 7.5, 0.9 part, “Sunsoft No. 661AS” manufactured by Taiyo KagakuKogyo K.K.) was used instead of diglycerin monostearate was not added.When its specific gravity was measured, it was 1.08.

COMPARATIVE EXAMPLE 8

According to the same manner as described in Example 3, gas-incorporatedchocolate was produced except that monoglycerin monostearate (HLB 2.5,0.9 part, “Sunfat S-11” manufactured by Taiyo Kagaku Kogyo K.K.) wasused instead of diglycerin monostearate was not added. When its specificgravity was measured, it was 1.12.

The polyglycerin fatty acid ester used and characteristics of thegas-incorporated chocolate obtained are summarized in Table 2.

TABLE 2 Polyglycerin fatty acid ester Specific Comp. Degree of gravityof Mouthfeel Example polymer- gas-incor- of No. ization HLB poratedchocolate 1 — — 1.08 heavy 2 1 4 1.04 heavy 3 2 6.5 1.05 heavy 4 3 121.04 heavy 5 5 13 1.02 heavy 6 10 12 1.12 heavy 7 1 7.5 1.08 heavy 8 12.5 1.12 heavy

As described hereinabove, gas-incorporated chocolate of the presentinvention can be produced without al apparatus to give light mouthfeelto chocolate.

What is claimed is:
 1. Gas-incorporated chocolate whose chocolatematerial requires tempering and comprises a polyglycerin fatty acidester and lecithin, said chocolate material being subjected to temperingwith a seed agent, wherein the polyglycerin fatty acid ester is thathaving a polymerization degree of glycerin molecules of 2 to 4 and HLBof 8 to
 10. 2. Gas-incorporated chocolate whose chocolate materialrequires tempering and comprises a polyglycerin fatty acid ester andlecithin, said chocolate material being subjected to tempering with aseed agent, which gas-incorporated chocolate having a total fat contentof 30 to 50% by weight and specific gravity of 0.5 to 1.0.
 3. A processfor producing a gas-incorporated chocolate whose chocolate materialrequires tempering and comprises a polyglycerin fatty acid ester andlecithin, which comprises adjusting the total fat content of thechocolate to 30 to 50% by weight, and subjecting the chocolate materialto tempering with a seed agent, while agitating the chocolate materialso that gas is incorporated therein to bring to specific gravity of 0,5to 1.0.
 4. The process according to claim 3, wherein air is incorporatedin the chocolate material.
 5. The process according to claim 3, whereinthe chocolate material is agitated with a vertical mixer.